Verzenay Chicago

An honor we won’t soon forget.

This past week, I had the pleasure of serving guests at the James Beard Media Awards reception in a room full of people who live and breathe food.

We made Desi velour — cardamom mousse, carrot-cashew halwa, saffron rice crumble. Our signature item that combines the three cultures( Indian, French, American) that shaped my culinary journey.

Thanks to Aqeel Wahiduddin, Gonzalez Cristine Morgan Brown Kendall College at NLU volunteers for the hardwork they brought to every detail. Couldn’t have done it without you.